Baked Potato Soup - Panera Bread Copycat Recipe
This baked potato soup is so easy to prepare and you probably won't even tell a difference between Panera Bread's version (it's really that close in taste, if you ask me.)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 7 russet potatoes diced
- 5 1/2 cups chicken stock
- 2 onions diced
- 6 tbsp butter
- 6 tbsp flour heaping
- 1/4 tsp salt
- 1/2 tsp black pepper ground
- 1/4 tsp ground mustard
- 5 oz cream cheese diced
- 1 1/2 cups milk
- 3 tbsp bacon bits
- green onions garnish
In a medium pot boil chicken stock and potatoes for 15 min.
Meanwhile in a separate large pot, sauté onions in butter until tender. Then stir in the flour and seasonings.
Add in the cream cheese and as soon as the cheese starts melting, slowly whisk in the milk.
Once the mixture is smooth and bubbly, ladle in the potatoes with the stock until you've reached the desired consistency.
Stir in the bacon bits and garnish with scallions. Serve.
Calories: 332kcal | Carbohydrates: 40g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 414mg | Potassium: 865mg | Fiber: 2g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 10.4mg | Calcium: 88mg | Iron: 1.9mg